Winery Dom DinisReserva
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserva from the Winery Dom Dinis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Dom Dinis in the region of Tejo is a powerful.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Dom Dinis matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, tunisian pasta or veal escalope with marsala.
Details and technical informations about Winery Dom Dinis's Reserva.
Discover the grape variety: Rubilande
Rubilande rosé is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rubilande rosé can be found in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Reserva from Winery Dom Dinis are 2015, 2014, 0, 2012
Informations about the Winery Dom Dinis
The Winery Dom Dinis is one of of the world's greatest estates. It offers 5 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
